Smoking some salmon and pork tomorrow

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mortatone
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Smoking some salmon and pork tomorrow

Post by mortatone »

Just got done setting up the brines for each and made a rub for the pork shoulder.


I'm more or less following these two recipes. I tend to experiment a little too.

Salmon: https://honest-food.net/how-to-smoke-salmon-recipe/

2lbs fresh Coho Alaskan Salmon
Not decided yet on what will be in the glaze but the theme will be sweet with a little kick.


Pork Shoulder: https://www.foodnetwork.com/recipes/alt ... pe-1914045

4lb boneless Boston Butt
The molasses brine is the ticket. I've done it before and it tastes delicious. But as for cooking it will be in the smoker for the first half and then wrapped in foil and either placed back in the smoker or in the oven for the 2nd half.

Will provide before, during and after photos starting tomorrow.
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Ry Manchu
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Re: Smoking some salmon and pork tomorrow

Post by Ry Manchu »

I'd do teriyaki, honey, olive oil, garlic, orange zest, sea salt, ground pepper, red pepper flakes and gochujang for the salmon. Making your own teriyaki with mirin, soy sauce and ginger is even better.
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mortatone
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Re: Smoking some salmon and pork tomorrow

Post by mortatone »

Yeah I see teriyaki salmon in the food stores. I'll try doing my own at some point. Sounds delicious.
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Re: Smoking some salmon and pork tomorrow

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The pork went in a couple hours ago. Will be putting in the fish around noon. Right now the pork is getting a good solid mesquite treatment and when the fish goes in it will switch to Apple and Peach wood.

Trying to use what I already have in the fridge, I decided on using some fresh homemade Massachusetts grape jam and Peach Vidalia hot sauce as the glaze. Blended and cooked them down a little to thin it out, added a little extra hot pepper sauce to turn up the heat some and will baste during the cooking process.


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Re: Smoking some salmon and pork tomorrow

Post by ajaxlepinski »

SMOKED SALMON!!! :rawk:

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mortatone
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Re: Smoking some salmon and pork tomorrow

Post by mortatone »

half way there.

158F internal temp... pork goes into foil for 4 more hours of cooking.

Decided to slice some of the salmon down into thin pieces. Those should be done soon.


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itchyfingers
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Re: Smoking some salmon and pork tomorrow

Post by itchyfingers »

Wait, you're smoking them in the same smoker? Does the salmon flavor transfer to the pork? :confused:
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mortatone
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Re: Smoking some salmon and pork tomorrow

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itchyfingers wrote:Wait, you're smoking them in the same smoker? Does the salmon flavor transfer to the pork? :confused:



I don't think so but maybe on a very small imperceptible level... maybe?
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mortatone
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Re: Smoking some salmon and pork tomorrow

Post by mortatone »

Salmon = DONE
The grape jam & pepper sauce glaze turned out pretty damn good. It doesn't really taste like grape anymore. Just a sticky sweet, but not overly sweet, flavor with some mild-moderate kick. Would definitely do again.

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Re: Smoking some salmon and pork tomorrow

Post by Pepi »

Where do you get rolling paper that big? I bet Salmon is a hell of a buzz
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mortatone
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Re: Smoking some salmon and pork tomorrow

Post by mortatone »

Pepi wrote:Where do you get rolling paper that big? I bet Salmon is a hell of a buzz



Yeah man it really makes your head swim.
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Re: Smoking some salmon and pork tomorrow

Post by Devin »

try weed
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Re: Smoking some salmon and pork tomorrow

Post by trey85stang2 »

You know hope people go on fishing trips, catch a lot of fish then have a fish fry? Not me u fire up the smoker and smoke that shit. The salmon looks good I’m not a fan of sweet stuff on my fish but I’m sure I would eat that.
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Re: Smoking some salmon and pork tomorrow

Post by neilrocks25 »

mortatone wrote:Yeah I see teriyaki salmon in the food stores. I'll try doing my own at some point. Sounds delicious.



My wife makes it I love it. But she makes her own teriyaki.


And I love smoking food.
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